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SW Egg Cups

The best thing about this breakfast or brunch dish is that it can be prepped the night before. In the morning, just fill the cups and pop them in the oven while you leisurely make the coffee and read the newspaper. Plus it may easily be doubled or tripled. Add a layer of cooked chorizo, and mix in roasted poblano or red bell peppers, green onions, or whatever floats your boat!

Arizona Tortilla-Egg Brunch Cups

Olive oil or bacon drippings, for brushing cups
Two 6  to 8-inch-diameter whole wheat or corn tortillas
1/2 cup refried black beans
4-ounce can diced mild green chilies
6 cherry tomatoes, quartered
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 large eggs
Chili powder
1/2 cup grated Ranchero or Monterey Jack cheese
1 avocado, peeled, pitted, and diced
Purchased salsa or hot sauce

Preheat the oven to 350 degrees. Brush two 8 to 10-ounce ramekins or custard cups with olive oil or drippings. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with oil.

Place beans, all but 1 tablespoon of the green chilies, all but 6 of the cherry tomato quarters, and cumin in a small bowl; stir to blend, and season with salt and pepper. Spoon bean mixture into the bottom of tortilla cups, spreading and dividing evenly. (May be made up to 12 hours ahead to this point, cover with plastic wrap and refrigerate.)


Crack 1 egg into each tortilla cup atop beans. Top with the remaining chilies and tomato quarters and sprinkle lightly with chili powder. Top each with grated cheese, covering the egg completely, and sprinkle with a little bit more chili powder, for color.


Placed ramekins on a small baking sheet and bake uncovered until egg yolks are firm to touch and whites are set for about 30 minutes.   The yolks will still be soft inside.

Use a large spoon to lift the tortilla cups from the cups; transfer to plates and serve immediately with avocado and salsa.

Serves 2

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